Um....if your heat is low enough, about 30-45 minutes or so. What you want is the chicken moist on the inside and the skin crispy. I usually will try and turn up the fire a bit at the end to crisp the skin. If you have a meat thermometer you want to shoot for about 180 degrees in the thickest part of a thigh or breast.
This link is close to what I am talking about, I just put a few more spices in my marinade. Their cook time is a little longer because they use chicken halves. Obviously yours will be a little quicker with cut up chicken:
http://barbeque.allrecipes.com/az/BeerChicken.asp